Chinese Egg Tarts

Step 1

Add the softened butter and sugar to a bowl. Use a fork to combine.

Step 2

Add in the beaten egg and vanilla extract, using a spatula to mix.

Step 3

Add in the flour and knead together until a dough forms.

Step 4

Roll out the dough to a thickness of about 5mm.

Step 5

Use a round cookie cutter about 2" in diameter and cut out 6 rounds.

Step 6

Line the bottom of the fluted tart tin with the pastry dough. Gently press the dough into the tin and slightly up the edges, while turning the tin so that it's even.

Step 7

Repeat with the remainder.

Step 8

Chill the pastry in the freezer for 10-15 minutes.

Step 9

Combine the hot water, milk powder, and sugar in a bowl. Whisk to dissolve the milk powder and sugar.

Step 10

If using warm milk, add in the sugar and whisk to dissolve.

Step 11

Beat the egg with the vanilla extract in a measuring cup.

Step 12

Note: if you want a stronger yellow hue to the filling, add a little bit of yellow goldenberry powder to the egg mixture.

Step 13

Pour the milk and sugar into the egg mixture, whisking to combine. The mixture should be smooth and not grainy.

Step 14

Pour the mixture through a sieve twice to remove air bubbles.

Step 15

Preheat oven to 400°F/204°C.

Step 16

Remove the pastry from the freezer.

Step 17

Pour in about 2 1/2 Tbsp of the egg custard filling into each tart shell.

Step 18

Use a spoon to skim off any remaining bubbles.

Step 19

Arrange the oven rack position 2nd from the bottom.

Step 20

Bake the tarts for 10-15 minutes, until the edges of the tarts begin to turn golden.

Step 21

Lower the heat to 350°F/177°C.

Step 22

Keep an eye on the tarts.

Step 23

When the custard begins to puff up, open the oven door a few inches and continue to bake for about 10-12 minutes, or until a toothpick inserted in the centre of the tart stands up on its own. Do NOT overbake.

Step 24

Remove egg tarts from oven. Let slightly cool.

Step 25

Carefully remove tarts from the tin.

Step 26

Serve warm or at room temperature. Best enjoyed on the same day.